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- 2 eggs
- 2 cups water
- 2 pkg. date or nut bread mix
- 2 cups pecans, halves or chopped
- 2 cups raisins
- 12 to 13 oz. (2 cups) candied cherries*
- 1 cup cut up candied pineapple*
- corn syrup, if desired
1Heat oven to 350. Grease and flour bottom and sides of 12 cup fluted tube or 10 inch tube pan**. In large bowl, mix eggs and water
2Add remaining ingredients except corn syrup. Stir by hand til mixed. Pour into prepared pan. Bake at 350 for 75 to 85 minutes or til toothpick inserted in center comes out clean.
3Cool in pan 30 minutes; loosen edges and remove from pan. Cool completely. Wrap n plastic wrap or foil and store in refrigerator. Glaze with warm corn syrup before serving. Decorate with additional candied fruits and nuts if desired. Serves 24 to 36
4* If desired, substitute 2 lbs (4 cups) mixed candied fruit for candied cherries and pineapple.
** If desired, recipe can be baked in the following pans:
Muffin cups: Line cups with paper baking cups; fill 2/3 full. Bake 20 to 25 minutes. Makes about 3 1/2 dozen
Two (6 to8 cup) ring molds: Grease and flour molds. Bake 40 to 50 minutes. Makes 2 rings
Fluted Muffin Cups: Grease and flour cups; fill 2/3 full. Bake 15 to 20 minutes. Makes about 3 1/2 dozen
Two (8 x 4 or 9 x 5 inch) loaf pans: Grease and flour bottom-and sides of pans. Bake 65 to 75 minutes. Makes 2 loaves.